Recipes/Smoked Cheddar Potatoes Au Gratin

Smoked Cheddar Potatoes Au Gratin hero
KCTS 9 Cooks Dinner

Adapted from: Chef Thomas Clay, from The Cabbage Patch Restaurant, Snohomish

KCTS Note: We did a dry run of some new holiday recipes, and this adaptation of The Cabbage Patch’s Au Gratin Potatoes, from the KCTS 9 Cooks Dinner cookbook, got a unanimous thumbs-up!

serves 4 to 6


  • 3 large russet potatoes, skin on
  • 1/2 red onion, thinly sliced
  • 4 garlic cloves, minced
  • 4 ounces grated smoked cheddar cheese
  • 16 ounces cream
  • 2 teaspoons nutmeg
  • salt and freshly ground black pepper
  • 1 teaspoon dried thyme


Scrub potatoes well and dry off with a kitchen towel. Thinly slice potatoes lengthwise with a mandoline, just over the 1/8-inch mark, and put into a large bowl. Add chopped onions, minced garlic and the smoked cheddar. Toss to mix, add cream and toss again. Season mixture to taste with nutmeg, salt, pepper and thyme, and mix well. Make sure cheese and seasonings are distributed evenly, and potatoes are coated with cream.

Transfer mixture to an ovenproof baking dish that will hold potatoes in a layer 2 1/2 to 3 inches thick. We used an 8-inch square glass pan and they just fit. Press potatoes down evenly, making sure everything is covered with cream. Bake at 400 degrees for about 1 hour, or until fork tender, browned and bubbly.



Can this be prepared ahead of time, refrigerated, and reheated?


I am wondering if this recipe would do well using red potatoes...I bought a #10 lb bag yesterday only to discover, I already had the bulk of another 10 lb bag tucked away in my cool garage! I have a potluck to attend tomorrow evening and was hoping to find a recipe that would use a good bit of my overstocked pantry.


It should be fine with red potatoes -- the real secret is really thin slices. This is where a mandoline comes in handy.


Does "cream" mean whipping cream or?? can you use one with a bit less fat and not have it curdle??


It does mean whipping cream. I bet if you used half-and-half it would curdle a bit, but the cheese should disguise that and it should taste just fine.


I used regular (not extra fat) whipping cream. The recipe has a ton of cheese in it, so am guessing that a lower fat (half cream and half-and-half?) substitution wouldn't curdle. If it did, am sure cheese would cover any sins and everything would taste just as good :)


please post a 1 page printable copy of the featured recipe!


Hi Linda,


This is something we'd been discussing for awhile; we've since updated the print stylesheet, so if you Print Preview you will see the printable version of the recipe. It's not perfect, but it's a work in progress. Hope this helps!


KCTS 9 Staff


Linda it easy to make a printable copy...

1. Highlight the recipe text you want .. Left Click your mouse and run it over the text.
2.Right click mouse and select copy

3. I then create a blank word document and then do a paste. You can use other editers then word to do the same..

4. Select the little box at the end and select the format you want with or without pictures.. I also edit out extra spaces etc.

5. Click file upper left hand corner and select save .. now save where ever you keep your recipies..

Hope this works for you.. LH


Can't wait to make this.
But Pasta ? in this recipe? --"Cook pasta until al dente and drain."


Hi Guest,


Sorry about that, that line was accidentally leftover from a previous recipe during a copy/paste incident. It has been corrected. Happy cooking!


KCTS 9 Staff

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